Pasta is a product suitable for preparing both the first course and the second - a side dish, which is why it is always available in the arsenal of any housewife. Now on store shelves you can see a lot of all kinds of pasta of different composition, which involuntarily on the days of fasting one wonders whether this product can be eaten if you are fasting.
Boiled pasta dressed with sauce, spaghetti with gravy, soup with noodles and meat, casserole - and this is not all that can be made from pasta. If you dream up, then this product can be used to prepare various salads and even desserts. In general, having pasta in the closet, you can be sure that your menu will not be monotonous, because they are combined with many vegetables, fish, meat and others.
On fast days, when it is forbidden to eat animal products, many wonder if it is okay to eat pasta. The answer is banal - yes, you can, but only if the product you have chosen does not contain milk, eggs, butter, that is, it consists only of water, salt and flour. If you are fasting, read labels when choosing pasta, or choose foods that have the inscription "lean" on them. Now in large hypermarkets there are special sections with lean products, pay attention to them.
If you do not really trust the manufacturers and the inscriptions on the labels, then you can cook lean pasta yourself, they are prepared easily and quickly, while the list of products is minimal. So, you will need:
- 350 grams of flour;
- 150 ml of warm water;
- 1/2 teaspoon salt.
Pour all the flour in a slide onto the work surface (it is better to use flour from durum wheat), make a small depression in the center. Pour about 50 ml of water into this depression, having previously diluted the salt in the liquid, and begin to gently knead the dough, trying to take flour from the edges and pour it into the center. Add some water (again about 50 ml) and continue kneading the dough. At this stage, it should fall apart into lumps. Add the remaining water and knead until the dough stops sticking to your hands.
You can check if the dough is ready for making pasta as follows: roll the dough into a ball and pierce it halfway with your finger, if the dough does not stick to your finger, then it is ready, if it sticks, then you should add a little more flour (a tablespoon) and properly knead it with your hands. It should take at least 15 minutes to knead the dough.
After the dough is ready, roll it out with a rolling pin to a thickness of 0.2-0.4 mm, then cut the dough into thin strips with a sharp knife. Place the finished pasta in the freezer for an hour.
